Description
A delicious and simple Thai Curry Chicken Soup that combines tender chicken, aromatic vegetables, and flavorful spices.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 bell pepper, sliced
- 1 cup carrots, thinly sliced
- 1 cup snap peas
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Sauté the Aromatics: Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent.
- Add Curry Paste: Stir in the red curry paste and cook for about 1 minute until fragrant.
- Cook the Chicken: Add the diced chicken to the pot, stirring to coat with the curry paste. Cook until the chicken is no longer pink.
- Pour in the Broth: Add the chicken broth and bring the mixture to a boil.
- Add Coconut Milk: Once boiling, reduce heat and stir in the coconut milk. Let it simmer for 10 minutes.
- Incorporate Vegetables: Add the sliced bell pepper, carrots, and snap peas. Cook for an additional 5-7 minutes until the vegetables are tender.
- Season the Soup: Stir in the fish sauce and lime juice. Taste and adjust with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro.
Notes
- These straightforward steps will lead you to a delicious bowl of Thai Curry Chicken Soup that you can enjoy with family and friends.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg